Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe
Recipe By Taste
Baked chicken breasts is given a gourmet twist with the addition of a ricotta and herb side.
4.8
29 Rating -
Rate
Non Vegdiet
2hr 45minstotal
2hr 15minsPrep
30minsCook
2hr 45m.total
2hr 15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe
- 1 Chicken breast fillets with skin
- 0.33 tablespoon Extra virgin olive oil, plus extra to drizzle
- 0.17 Lemon sliced
- 0.17 bunch Mint, leaves picked
- 0.17 bunch Oregano, leaves picked
- 33.33 gram Sugar Snap Peas
- 75 gram Fresh peas, podded
- 0.33 bunch Thin asparagus, woody ends trimmed
- 41.67 gram Thin green beans, trimmed
- 0.17 cup Low fat fresh ricotta
- 0.17 Garlic Clove, Crushed
Nutrition
value
value
259
calories per serving
7 g Fat14 g Protein45 g Carbs26 g FiberOther
Current Totals
- Fat7g
- Protein14g
- Carbs45g
- Fiber26g
MacroNutrients
- Carbs45g
- Protein14g
- Fiber26g
Fats
- Fat7g
Vitamins & Minerals
- Calcium718mg
- Iron19mg
- Vitamin A198mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B9203mcg
- Vitamin B120mcg
- Vitamin C52mg
- Vitamin E9mg
- Copper< 1mcg
- Magnesium169mg
- Manganese2mg
- Phosphorus167mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste